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For the love of the doughnuts

Well, I can no longer hold out, summer is over. Please don’t tell the weather person that because after a pretty nice few weeks the heat is back. But now is time to let the beach bodies go and start enjoying food again. The fair is in town and all those fried foods are there on a stick. My favorite home party company that offers cooking gadgets just came out with a new doughnut pan that I am in love with. Check out my Facebook page for more info. But it is also Apple Hill time and we make the trip several times for doughnuts and fritters. This week it is all about sweets. Enjoy a few of my favorite recipes.

In a medium bowl, combine flour, brown sugar, baking powder, and salt. In a separate bowl, combine egg, milk, vegetable oil, yogurt, vanilla extract, and lemon. Carefully pour the wet ingredients into the dry, mixing until just combined. Mixture will be thick.

Spoon batter into a large Ziploc bag and cut a half-inch hole in one corner, creating a makeshift piping bag. Pipe the dough into the doughnut molds, filling three-fourths of the way to the top of the molds. Bake for 12 minutes.

Allow doughnuts to cool before frosting.

To make the lavender white chocolate, create a double boiler using a small bowl and small saucepan. Heat the white chocolate and lavender buds until melted. Dip each doughnut into the chocolate, then sprinkle with more dried lavender. Once chocolate hardens, serve!

Apple Cider Doughnuts

Ingredients

oil for brushing

1¼ cups all-purpose flour

¼ cup granulated sugar

2 teaspoons apple pie spice

½ teaspoon baking soda

¼ teaspoon salt

½ cup apple sauce

½ cup frozen apple juice concentrate, thawed

1 egg

2 tablespoon canola oil

spiced sugar

¼ cup granulated sugar

1 teaspoon apple pie spice

Directions

Preheat the oven to 350 degrees. Brush the doughnut pan with oil.

For the doughnuts, combine the flour, sugar, spice, baking soda, and salt in a medium bowl. Add the remaining ingredients and whisk until just combined.

Place the large round tip on the large decorating bag. Fill the bag with dough and pipe around each well until it’s about three-fourths full. Bake for 8–10 minutes, or until the doughnuts spring back when lightly pressed. Remove from the oven to a stackable cooling rack. Let the doughnuts cool in the pan for 5 minutes before releasing.

Meanwhile, combine the sugar and spice in small resealable bag. Add several warm doughnuts to the bag and toss to coat. Repeat with the remaining doughnuts.

Chocolate Baked Doughnuts

Ingredients

Doughnuts

Oil for brushing

1 cup all-purpose flour

½ cup granulated sugar

¼ cup unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup sour cream

¼ cup canola oil

1 egg

½ teaspoon milk

Glaze

1½ cups powdered sugar

¼ cup unsweetened cocoa powder

¼ cup milk

1 teaspoon vanilla

Directions

Preheat the oven to 350 degrees . Brush the doughnut pan with oil.

For the doughnuts, combine the flour, sugar, cocoa powder, baking soda, and salt in a medium bowl. Add the remaining ingredients and whisk until just combined.

Place the large round tip on the large decorating bag. Fill the bag with dough and pipe around each well until it’s about three-fourths full. Bake for 8–10 minutes, or until the doughnuts spring back when lightly pressed. Remove from the oven to a stackable cooling rack. Let the doughnuts cool in the pan for 5 minutes before releasing. Cool completely.

For the glaze, whisk together all of the ingredients in a small bowl. Place a sheet of parchment paper under the cooling rack. Spread the glaze evenly over the tops of the doughnuts using the small spreader. Let the doughnuts stand until the glaze sets.

Apple Fritters

Ingredients

1 tablespoon butter

2 large Granny Smith apples — peeled, cored and cut into small dice

1 tablespoon white sugar

1 ¼ cup all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon kosher salt

½ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

¼ teaspoon ground ginger

1 large egg

¼ cup white sugar

1 tablespoon melted butter

½ cup sparkling apple cider

2 cups vegetable oil for frying

Glaze

½ cup confectioners’ sugar

1 tablespoon sparkling apple cider

Directions

Melt butter over medium-high heat and cook until it turns golden brown, 2 to 3 minutes. Add apples and cook over medium-high heat until apples just begin to soften around the edges, 3 to 4 minutes. Sprinkle in 1 tablespoon sugar and continue cooking another 2 minutes. Remove from heat. Drain in a strainer; let cool to room temperature.

Whisk flour, baking powder, salt, cinnamon, ginger, and nutmeg together in a mixing bowl until well combined.

Heat oil in a deep-fryer or large saucepan to 350 degrees. Spoon about 2 tablespoons batter per fritter, into hot oil, slightly flattening them out. Cook in batches. Fry on one side until small bubbles appear on the surface, about 2 minutes. Carefully flip fritters over and fry the other side until richly browned, about 2 more minutes.

Transfer with a slotted spoon to a paper-towel-lined plate to drain grease. Cool slightly before glazing.

Whisk powdered sugar and cinnamon in a mixing bowl. Add enough apple cider, 1 teaspoon at a time, to form a smooth glaze that is just runny enough to drizzle over fritters.